MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: St. Bede's Tomato Ragu
 Categories: Five, Vegetables, Herbs, Sauces
      Yield: 4 servings
 
      1    Onion
      1 cl Garlic; peeled, crushed
     15 ml Oil
    400 g  Canned chopped tomatoes
           Handful fresh basil
           Black pepper
 
  EQUIPMENT: Knife, chopping board, garlic press,
  measuring spoons, saucepan, wooden spoon, saucepan.
  
  Peel and chop the onion and peel and crush the garlic.
  
  Fry the onion and garlic in the oil for 5 minutes, until
  soft. Be careful not to burn the onion and garlic
  otherwise it will make your product taste bitter.
  
  Add the tomatoes and tear in the basil leaves.
  
  Add a few twists of black pepper, then allow to simmer
  gently for 30 minutes (longer if possible).
  
  OPTIONAL: You may wish to serve the tomato ragu with
  pasta ...
  
  After 15 minutes, put a large saucepan of water on to
  boil. When rapidly boiling, add the 100g pasta and cook
  for around 10 minutes until al dente. Drain;
  
  Mix the cooked pasta and tomato sauce together.
  
  RECIPE FROM: http://www.sbchs.co.uk
  
  Uncle Dirty Dave's Archives
 
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